Welcome To Wonkette Happy Hour, With This Week's Cocktail, The Foaming Pineapple!
Welcome To Wonkette Happy Hour, With This Week's Cocktail, The Foaming Pineapple!
Tiki for Mother's Day? Yep. Hooper's bartending for brunch.
Matthew Hooper
May 10, 2024
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That beautiful head on the drink smells heavenly.
Greetings, Wonketeers! I’m Hooper, your bartender. Mother’s Day is just around the corner. Time to take a look through the recipe index and pick out some champagne cocktails. Mimosas are the traditional choice, and I’ll run down our options for that. But for Mom, let’s get fancier and put a tiki spin on the classic. Let’s make a Foaming Pineapple. Here’s the recipe:
Foaming Pineapple
1 oz Planteray Three Star Rum
2 oz pineapple juice
½ oz creme de coconut
Brut champagne
Nutmeg
Shake rum, pineapple juice, and creme de coconut. Pour into a coupe glass and top with brut champagne. Sprinkle with nutmeg and serve.
Champagne cocktails have been a part of the bar scene from the beginning. Back in 1862, Jerry Thomas included a “Champagne Cocktail” in his seminal book. Champagne seems to elevate any simple cocktail into something refined and elegant. The French 75 is still my go-to behind the bar when a customer can’t decide on a drink. Lemon, sugar, gin, and champagne are a match made in heaven.
Of course, we can’t talk about champagne cocktails and Mother’s Day without mentioning mimosas. I’m not a fan of orange juice in cocktails. Orange juice is too sweet and not acidic enough to balance a drink. Still, it’s a classic combination that I’ll pour out by the dozen at a Mother’s Day brunch. If you offer some alternative to OJ, however, things get more interesting. A peach bellini follows the same template as the mimosa, using peach puree instead of orange juice. Any fruit puree can swap in for the peach successfully. I’ve made blackberry and raspberry bellinis for Mother’s Day to great success. Use inspiration and your favorite fruit and you won’t go wrong.
This particular variation on the bellini format uses a pina colada base instead of fruit puree to build a tasty Mother’s Day cocktail. It’s a bit strong for brunch, but a solid start to a Mother’s Day dinner. The creme de coconut is really special in this drink. I’m not fond of artificial ingredients as a rule, but creme de coconut is very much the exception. It has a ton of emulsifiers in it to keep the coconut oil and sugar together. Those emulsifiers fortify the champagne bubbles, transforming a quick fizz of champagne into a thick head of pineapple and coconut scented foam. The foam should hold up well after the drink’s been prepared, making for a stunning presentation.
Let’s talk ingredients:
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Ingredient shot. This drink was mother approved per my spouse.
https://www.wonkette.com/p/welcome-to-wonkette-happy-hour-with-b0b
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